10oz Oven Roasted Chicken** Recipe
Make 10oz Oven Roasted Chicken** Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients for Flavor
Method
Preparation
- 1
Preheat the oven
Preheat your oven to 425°F (220°C).
- 2
Clean the chicken
Remove any giblets from the cavity of the chicken and rinse it under cold water. Pat it dry with paper towels.
- 3
Prepare the seasoning
In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, and paprika to form a paste.
Seasoning and Stuffing
- 4
Season the chicken
Rub the seasoning paste all over the chicken, ensuring to coat the skin evenly. Make sure to get under the skin and inside the cavity as well.
- 5
Stuff the chicken (optional)
If using, cut the lemon into quarters, the onion into quarters, and place them inside the cavity along with the garlic cloves and herbs.
Roasting
- 6
Prepare the roasting pan
Place the chicken breast-side up on a roasting rack in a roasting pan. If using, chop the carrots and place them around the chicken.
- 7
Roast the chicken
Roast the chicken in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when tested in the thickest part of the thigh.
- 8
Rest the chicken
Remove the chicken from the oven and let it rest for about 15 minutes before carving. This helps the juices redistribute for a moist chicken.